Do you like salted chicken? Today, I would like to share with you the practice of brine chicken. As long as you have it at home, anyone can make brine chicken without a drop of oil. I'll eat it when I'm done, and I don't have to buy it anymore! Processed salted chicken, eating salty and crispy meat, tastes delicious. As long as we grasp the following aspects, we can easily make a brine chicken. Come and learn to do it. First of all, we start with the ingredients prepared in advance, chicken (if the chicken is very small, put a whole one directly), and prepare some auxiliary materials, two kilograms of coarse salt, gardenia, ginger slices and salted chicken powder. When we are ready, let's start cooking.
The first step is to add a certain amount of cold water to the pot, add gardenia and pat it. When the cold water turns pale yellow, you can turn off the fire. This is a natural colorant, so don't worry. Chicken will look better and be more attractive with this gardenia water. After the gardenia water cools, put the chicken into the pot and smear it constantly, so that the chicken will be colored and become a beautiful pale yellow surface, and the salted chicken will be considered golden yellow.
Step 2: After coloring evenly, pick up the chicken to dry the surface and put it in a basin without water. First, spread ginger slices on the surface of chicken, which can remove the fishy smell of chicken and make it more fragrant. Then, add the marinated chicken powder and spread it evenly on the chicken surface, both inside and outside. After pickling for more than half an hour, the longer the pickling time, the better. It will take half an hour if you consider eating it urgently.
Now you need to use it. Now basically every family has it. This is a stone pot. Pour the crude salt into the casserole, turn on medium heat, stir-fry the crude salt gradually, take out half of the salt after it is heated, and change it later. Then wrap the pickled chicken in tin foil, put it in a stone pot with half salt, set it up and sprinkle with coarse salt.